Spicy Coconut Sticky Rice Fritters with Chili-Lime Syrup

Instructions

1. 1

   Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 2 hours, or preferably overnight.

2. 2

   Drain the soaked rice and steam it for 20-25 minutes until cooked and tender. Alternatively, cook in a rice cooker following manufacturer's instructions for glutinous rice.

   ~25 min
3. 3

   While the rice is steaming, gently heat 200ml of coconut milk with 25g of sugar and 0.25 teaspoon of salt in a medium saucepan until the sugar dissolves. Do not boil.

   ~5 min
4. 4

   Once the rice is cooked, transfer it to a mixing bowl. Pour the warm coconut milk mixture over the hot rice and stir gently to combine. Add the sesame seeds and mix well. Let it sit for 15 minutes to absorb the liquid.

   ~15 min
5. 5

   In a separate small saucepan, combine the remaining 200ml coconut milk, 25g sugar, 0.25 teaspoon salt, water, lime juice, chili flakes, and fish sauce. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce slightly thickens. This will take about 5-7 minutes. Remove from heat and set aside.

   ~7 min
6. 6

   Heat vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is hot (a drop of batter should sizzle immediately), spoon tablespoonfuls of the sticky rice mixture into the hot oil. Do not overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy.

   ~10 min
7. 7

   Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   ~2 min
8. 8

   Serve the warm fritters immediately with the chili-lime syrup drizzled over them.